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Beet-Pickled Quail Eggs
Credit:
Jennifer Causey
Recipe Summary
prep: 45 mins
total: 4 days
Yield: Serves 6 to 8
Ingredients
Ingredient Checklist
1 small red beet, peeled and coarsely grated
1 cup white balsamic vinegar
1/2 cup sugar
1 teaspoon kosher salt
1 teaspoon juniper berries
1 dried bay leaf
24 quail eggs (available at dartagnan.com)
Hot sauce, celery leaves, and flaky sea salt, for serving
Gallery
Beet-Pickled Quail Eggs
Credit:
Jennifer Causey
Recipe Summary
prep: 45 mins
total: 4 days
Yield: Serves 6 to 8
Gallery
Beet-Pickled Quail Eggs
Credit:
Jennifer Causey
Beet-Pickled Quail Eggs
Credit:
Jennifer Causey
Beet-Pickled Quail Eggs
Recipe Summary
prep: 45 mins
total: 4 days
Yield: Serves 6 to 8
Recipe Summary
prep: 45 mins
total: 4 days
Yield: Serves 6 to 8
prep: 45 mins
total: 4 days
prep:
45 mins
total:
4 days
Yield: Serves 6 to 8
Serves 6 to 8
Ingredients
Ingredients
- 1 small red beet, peeled and coarsely grated
- 1 cup white balsamic vinegar
- 1/2 cup sugar
- 1 teaspoon kosher salt
- 1 teaspoon juniper berries
- 1 dried bay leaf
- 24 quail eggs (available at dartagnan.com)
- Hot sauce, celery leaves, and flaky sea salt, for serving
Directions
Bring beet, 1 cup water, vinegar, sugar, coarse salt, juniper berries, and bay leaf to a boil in a small pot, stirring until sugar and salt are dissolved. Let cool completely. Pass through a fine sieve; discard solids.
Cover eggs with 1 inch of water in a small saucepan. Bring to a boil; remove from heat, cover, and let sit 3 minutes. Transfer to an ice-water bath until chilled. Drain and peel eggs.
Place eggs in a container. Top with beet vinegar. Cover; chill 4 to 5 days. Slice in half and serve with accompaniments.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Beet-Pickled Quail Eggs
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Reviews:
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All Reviews for Beet-Pickled Quail Eggs
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
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